Easy Pumpkin Spice Sourdough Discard Bread
This easy pumpkin spice sourdough discard bread uses up a full cup of unfed starter for a tender, cake-like loaf with warm fall spices. No kneading, no complicated techniques—just mix, pour, and bake for a delicious treat that tastes like autumn.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 servings 1x
- Category: Bread
- Cuisine: American
Ingredients
- 1 cup (240g) sourdough discard (unfed, straight from the fridge)
- 1 cup (245g) pumpkin puree (100% pure, not pumpkin pie filling)
- 1/2 cup (120ml) vegetable oil
- 3/4 cup (150g) brown sugar (packed)
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 1 1/2 cups (190g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- For the Pumpkin Spice Blend (if making your own): 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, 1/4 teaspoon allspice, pinch of cloves
Instructions
- Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line your 9×5-inch loaf pan with parchment paper, leaving some overhang on the long sides for easy lifting. If you’re not using parchment, grease the pan thoroughly with butter or non-stick spray.
- In a large mixing bowl, combine the wet ingredients: sourdough discard, pumpkin puree, vegetable oil, brown sugar, eggs, and vanilla extract. Whisk everything together until smooth and well combined.
- In a separate medium bowl, whisk together the dry ingredients: all-purpose flour, baking soda, baking powder, salt, and pumpkin pie spice. Whisk thoroughly to distribute evenly.
- Add the dry ingredients to the wet ingredients. Use a rubber spatula to fold everything together gently. Stir just until no streaks of flour remain. Do not overmix.
- Pour the batter into the prepared loaf pan. Use the spatula to spread it evenly into the corners. Smooth the top gently. If desired, sprinkle coarse sugar or pumpkin seeds on top.
- Bake for 50-60 minutes. The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top is browning too quickly (after about 30-35 minutes), tent the pan loosely with aluminum foil.
- Let the bread cool in the pan for 10 minutes. After 10 minutes, lift the bread out using the parchment overhang and transfer it to a cooling rack. Let it cool completely before slicing—about 1-2 hours.
Notes
Use sourdough discard straight from the fridge; no need to bring to room temperature. For best results, use a kitchen scale for accuracy. The bread can be stored in an airtight container at room temperature for up to 3 days, or frozen for up to 3 months. The flavors improve after a day or two. For a dairy-free version, use coconut oil or any neutral oil. For a vegan version, replace eggs with flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water). For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking flour blend and add an extra tablespoon of flour.
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 18
- Sodium: 258
- Fat: 12
- Saturated Fat: 2
- Carbohydrates: 40
- Fiber: 2
- Protein: 5
Keywords: pumpkin spice, sourdough discard, pumpkin bread, fall baking, easy bread recipe, sourdough discard recipe, pumpkin spice bread